Instructions
1. Boil potatoes. In a large pot, cover potatoes with cold salted water. Bring to a boil, then simmer until tender (about 15–20 min). Drain and let cool slightly.
2. Preheat oven. Set to 450 °F (230 °C). Line a baking sheet with parchment.
3. Smash potatoes. Arrange potatoes on the sheet and gently press each down with the bottom of a glass or a potato masher to flatten to about ½″ thickness.
4. Season. In a small bowl, mix 2 Tbsp olive oil with the minced garlic. Brush each smashed potato with the garlic-oil, then sprinkle evenly with Parmesan, salt, and pepper.
5. Roast. Bake 20–25 min, until edges are golden-brown and crispy.
6. Finish & serve. Drizzle with the remaining 1 Tbsp olive oil, sprinkle with parsley, and serve immediately.
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